Picadillo

• 1 lb. ground venison
• 1 lb. ground beef or pork
• 3 Tbsp. flour
• 6 oz. tomato paste
• 2 Tbsp. salt or to taste
• 1 Tbsp. black pepper
• 2 Tbsp. ground cumin
• 1 1/2 Tbsp. granulated garlic
• 4 c. water
• 1 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. chopped bell pepper
• 4 c. potatoes, cut into cubes
• 2 c. corn kernels (frozen or fresh)
• dirty rice (optional)

1. Place venison beef or pork in a large Dutch oven over medium heat.
2. Cook until meat is brown.
3. Drain any excess fat.
4. Stir in flour, tomato paste, salt, pepper, garlic and ground cumin to coat meat evenly.
5. Add water and vegetables.
6. Bring liquid to a boil. Reduce heat and simmer for about 45 minutes to 1 hour.
7. Serve over dirty rice.
8. Makes 6 servings.

ground venison, ground beef, flour, tomato paste, salt, black pepper, ground cumin, garlic, water, onions, celery, bell pepper, potatoes, corn kernels, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283852 (may not work)